Daun Pegaga are known by many other names. Also known as Indonesian Pegagan, Indian Gotu Kola and its scientific name, Centella Asiatica, it is a herb I used to make Ulam or just eat with sambal belachan. It is normally eaten as a salad with a main dish and warm rice.
Daun Pegaga is known for its health benefits, eaten during confinement, it is said to help tighten and promote smooth skin. I have seen Centella Asiatica as one of the highlighted ingredients in many skincare products. However, the highly visible benefit is the fibre it provide which promotes bowel movement.
Besides just for its health benefit, it taste better than some vegetables eaten raw. You can grow this herb on your own but you won’t be able to yield much. I recalled my dad picking the herbs at his backyard whenever we visit him. When I first tasted it, I requested to bring the live plant home to re-pot and hope to grow it.
Below is the recipe for Ulam Pegaga:
Makes: 2 – 3 servings
Preparation Time: 30 – 45 minutes
- 1/2 cup of dessicated fresh coconut, skin removed
Dry roast the dessicated fresh coconut until it turned slightly golden brown. Set aside.
- 2 tablespoons of dried shrimp, dry roasted
- 2 – 3 bird’s eye chillies, stem removed and sliced
Using a mortar and pestle, pound the dried shrimps and chillies together until fine. Set aside.
- 2-3 shallots, sliced very finely
- 2 tablespoons of coconut milk
- a pinch of black pepper powder
- a pinch of salt
- a bunch of daun pegaga, washed
- 1 teaspoon of toasted sesame seed
Remove the roots of daun pegaga and sliced the leaves and stems. Normally, I sliced to 1/2 inch in length or as shown below. You can cut to your desired length.
Next add in the rest of the above ingredients. Garnish with toasted sesame seeds. The recipe above is just a guideline, you can adjust the amount of ingredients to your taste. You can put less salt or less chillies or none at all. For some, a dash of lime juice will do the trick. Try the recipe, better yet, improve on it and share so that others can benefit too.